If Christmas is a time for tradition and family, then count me in! But I’m not talking about building gingerbread houses and trimming the tree. Our Jewish Christmas traditions were more about moo shu, a movie (ideally in the Home Alone series) and maybe a trip to the local casino. Usually, we’d pile in the car and head over to Cheng Du, one of the only restaurants open that day in town, and fill up on chicken & broccoli, vegetable dumplings and fortune cookies. And then an hour later when we were hungry again, finish the leftovers.
A few years ago, maybe turned off by the crowds or MSG, or inspired by my love of eating at home, I decided to start making my own Chinese food for Christmas instead. One bite of my homemade General Tso’s Chicken and I was hooked! This year, I took the decidedly unkosher Crab Rangoon and swapped the crab for lox. The result? Like a fried version of my favorite bagel breakfast. Why didn’t I think of this sooner? Now you can have lox and schmear for every meal. Christmas can’t come soon enough!
8 ounces cream cheese (dairy or pareve), at room temperature
4 ounces lox, finely diced
1 Tbsp powdered sugar
1 Tbsp chives, minced
Pinch of salt
20 wonton wrappers
Canola oil, for deep frying
In a small bow, mix the cream cheese, lox, sugar, green onions and salt well.
Place about 1 heaping teaspoon of the cream cheese filling in the middle of a wonton wrapper.
Fold two pointy ends of the wonton wrapper together to make a triangle.
Fold the other two ends to make a tiny parcel. Using a little water, pinch to seal tight and make sure there is no leakage.
Heat up a heavy bottomed pot of 2-3 inches of oil to 350 degrees F and fry the rangoon in batches until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately.
Christmas is here, and Chinese restaurants are preparing for the Jews to take over. This week I’ve put together some Asian inspired dishes to grace your Shabbat table, and relieve the Chinese takeout industry.
To start, why not try this Jewish Turkey-Wonton Soup, which actually uses traditional kreplach as the wontons! It looks amazing.
My husband and I love this recipe for Sticky Sesame Chicken Wings and we make them all the time! Even my brother who is a bit of a picky eater likes the recipe. This would go great with some perfectly cooked white or brown rice, and perhaps a slaw such as this Asian Slaw with Ginger-Dressing.
For dessert? Keep it simple and put out some sliced pineapple or orange wedges. Ah, brings back fond Chinese restaurant memories.
Shabbat Shalom, Happy Cooking, and Happy Holidays!